We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Refreshing buttermilk made with curds, aromatic herbs, and spices. The smooth paste of ginger, green chili, coriander, mint, curry leaves, and jeera adds a burst of flavor to the whisked curds, creating a cooling drink perfect for hot summers. Enjoy it as an accompaniment to breakfast, lunch, or simply as a summer drink.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Whisk curds and mix with water to achieve a thin consistency.
Grind ginger, greenchilly, coriander leaves, mint leaves, curry leaves, and jeera into a smooth paste.
Add the ground paste and salt to the whisked curds and mix everything thoroughly.
Want to keep this recipe for later? We can email it to you!
Adjust the amount of water to achieve your preferred consistency.
Use fresh herbs for the best flavor.
Can I use yogurt instead of curds?
Yes, yogurt can be used as a substitute for curds.
How can I make the buttermilk spicier?
Increase the quantity of green chili or add a pinch of black pepper.
Can I store the buttermilk for later?
Yes, buttermilk can be stored in the refrigerator for up to 1 day. Stir well before serving.
Can I skip any of the herbs?
Yes, you can skip mint or curry leaves if unavailable, but they add a unique flavor.
What is the best way to serve buttermilk?
Serve chilled in a glass or as an accompaniment to meals.
To preserve the lesser known recipes and popularise the ageold local recipes that are becoming a rare entity
